Iced Soy Chai Tea

Every Memorial Day, the entire family gathers at my husband’s aunt and uncle’s house for a BBQ and swimming. This year we changed it up a bit and had a huge family brunch for Memorial Day. There were tons of kids, lots of yummy food, and of course swimming! It was so much fun….I love kicking off the summer with our traditional family party. I love getting to catch up with everyone and just enjoying a relaxing day out by the pool!

This year, I asked if I could do more. I took over a ton of food (trust me…all the recipes will be coming over the next couple weeks) and drinks. One drink that I took over was my Iced Soy Chai Tea. Some of the guys in the family, hate change and I wanted to see if I could win them over to soy milk with this drink. I make this same recipe for just myself and then keep it in the fridge all week. When it’s time for a quick breakfast or an afternoon pick-me-up, I just pour myself a glass! YUM! It’s perfect for a party too and makes enough for everyone to have a glass. Although, I guess I should have made more….I converted someone and he quickly became a fan and drank probably half of it.

Almost everyone agreed that it was perfect the way it was, but hubbyman thought it could use a tad more sugar. So this is your warning…if you like sweet coffee drinks or sweet chai drinks, then add more sugar! I love using soy milk, it’s such a great source of protein. I sneak it into my kid’s breakfast…the vanilla flavor over cereal….I’m such a sneaky mom! I also add it to our smoothies for a protein boost! Kids and picky husbands won’t notice…promise.

Keep reading after the recipe….I have a giveaway for you! You can make your own soy chai tea or sneak some soy into your smoothies and breakfasts! LOL!

Iced Soy Chai Tea

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6 cups unsweetened soy milk

3 cinnamon sticks

6 cloves

1/8 tsp ground ginger (or 2 thickly sliced pieces (about ¼-inch)

1/2 vanilla bean

1/4 c sugar

6 tea bags (black tea)

Combine the soy milk, cinnamon, cloves, ginger, and sugar in a medium saucepan. Split vanilla bean, scrape out the seeds, then add the seeds and pod to the pot. Bring the mixture to a simmer (not boil) for about 10 minutes.

Place the tea bags into the soy milk mixture, continue to simmer for another 4 - 5 minutes. Strain the mixture into a clean pitcher.

Hot: Serve Immediately

Iced: Cool in refrigerator for several hours and serve over ice.

Note: Cardamon is also traditionally used, but my big grocery store doesn't carry the whole pods, so I don't use it. If you can find it, add about 10 pods, lightly crushed to the mix.

We are a vegan family, so soymilk is part of our daily diet. My favorite soy-based breakfast is pecan-crusted french toast. SO VERY YUMMY. You use soymilk in place of milk in the recipe with a few other modifications. Best french toast you will ever have.This recipe is from the ELLEN show1-1/2 cups soy milk
3 tablespoons corn starch
1 teaspoon cinnamon
6 tablespoons chickpea flour or brown rice flour
1 cup finely chopped pecans
2 tablespoons refined coconut oil, or more as needed for cooking
6 to 8 slices vegan whole wheat or whole wheat raisin bread
Maple syrup for topping
In a medium bowl, whisk together the soy or rice milk, corn starch and cinnamon. Whisk in the chickpea or brown rice flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.
In a large skillet over medium heat, melt the coconut oil. Once slice at a time, dip the bread in the milk mixture, turning to soak both sides. Dip one side in the pecans, pressing to coat. Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2-3 minutes, until the pecans are well-browned. Carefully turn the bread, and continue cooking until the second side is browned, 2-3 minutes. Serve immediately with maple syrup.

I absolutely love soy milk recipes! My favorite and most convenient has to be a veggie or fruit smoothie. Adding about a cup of soy milk to a few handfuls of spinach is already so delicious, but I also love adding a berry medley of raspberries, strawberries, and loads of blueberries (my favorite).As for baking goods, nothing beats a delectable Banana Creme Pie and my famous Macadamia Nut Pie, they are to die for! Let me know if anyone would like the recipes!
I also have a few for great pie crusts that can always be used with your favorite pies!:)Jamie Bassett
mie.bassett@gmail.comfollowed you on facebook, pinterest, instagram, and twitter!:)

I absolutely love soy milk recipes! My favorite and most convenient has to be a veggie or fruit smoothie. Adding about a cup of soy milk to a few handfuls of spinach is already so delicious, but I also love adding a berry medley of raspberries, strawberries, and loads of blueberries (my favorite).As for baking goods, nothing beats a delectable Banana Creme Pie and my famous Macadamia Nut Pie, they are to die for! Let me know if anyone would like the recipes!
I also have a few for great pie crusts that can always be used with your favorite pies!:)

8th continent has my vote for the BEST soy milk product on the market!! There is nothing better than a bowl of oatmeal with brown sugar and cinnamon and some soy milk on top!! I will for sure be trying your recipe for soy chai tea!!! Love chai tea and could only be made better with soy milk! Thanks for the recipe!!!

I use 8th Continent soymilk for everything...cereal, recipes, smoothies, coffee drinks, baking. I even make pudding with it, even though it sets up soft. It takes the curse off of lactose intolerance by adding that creamy milk element. I like 8th Continent because it's both tasty and costs less than most brands.
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I went to a blog event sponsored by the Arkansas Soybean Assoc and saw this cool soy milk machine! If someone is a regular soy milk drinker, this is the way to go as you'd be surprised how little soybeans it takes to make a quart of soy milk.

[…] recipe is really simple and only takes 15 mins to make. I based my recipe off of the one I got from Around my family Table, mainly I upped the spices as I’m not one for subtle flavours (burnt my tongue one too many times […]